Heat a little oil in a wok and stir fry the ground chicken.
Julienne the carrot, cut the green beans into 1-cm pieces and chop the shitake mushrooms. Add the vegetables to the wok and continue stir frying.
Crumble the tofu with your hands into the wok and stir fry.
Add all the seasonings and simmer for 5 minutes until the water evaporates. Pour in the beaten egg and mix gently. Serve.
Story Behind this Recipe
This dish is a perfect with cooked rice.
You can drain the tofu before cooking, but if it's too much work just add the tofu and evaporate the water during cooking. Add the beaten egg at the end. It will coat everything and the dish will have a fluffy light texture.